May your stuffing be tasty.
May your turkey be plump.
May your potatoes and gravy
have nary a lump.
May your yams be delicious,
and your pies take the prize.
And may your Thanksgiving dinner
stay off your thighs!
Petite Cherry Cheesecakes #Recipe
I spent the weekend with my
brother, his wife, and his wonderful family. I stayed at my nephew’s lovely new
home and he treated me like a queen! My niece, who lives in Colorado
Petite Cherry Cheesecakes
Makes 24
Ingredients -
24 vanilla wafer cookies
2 packages (8 oz each) cream
cheese, softened
3/4 cup sugar
2 eggs
1 tablespoon vanilla extract
1 can (21 oz) cherry pie
filling
1/2 cup toasted, sliced
almonds
Directions -
1. Heat oven to 375°F. Line
24 regular-size muffin cups with paper liners. (I used festive silver cupcake liners.) Place 1 vanilla wafer cookie in
bottom of each cup.
2. In large bowl, beat cream
cheese, sugar, eggs and vanilla extract with electric mixer on medium-high speed for 3 minutes or until mixture is light and fluffy. Spoon evenly into muffin
cups (about half full).
3. Bake 20 to 25 minutes or
until toothpick inserted in center comes out clean. Remove from muffin cups to
cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or
up to 24 hours before serving.
4. Just before serving, top
each cheesecake with generous tablespoon pie filling; sprinkle with almonds.
What dishes are you planning for Thanksgiving?
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